EXCELLENT! My teenage son ate 4 (yes, that's a four) bowls of this for dinner tonight. Each bowl got a comment:
Bowl 1) Wow Mom, that is really good!
Bowl 2) Does Grammie know how to make this? (he's going to visit soon) You should teach her.
Bowl 3) Mom, can we have this every night when we go skiing?
Bowl 4) Man Mom, I think this is better than you and Grammie's Cheesy Potato Soup. We need to have this again.
So, a success would you say? Yes, please, and thank you!
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This was way too watery for my liking. I would take out about 2 cups of water. It was also too spicy hot for my taste. I would use half or less of the crushed red pepper. In addition I think I would use country sausage instead of Italian sausage to cut down on the heat factor.
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EXCELLENT! My teenage son ate 4 (yes, that's a four) bowls of this for dinner tonight. Each bowl got a comment:
Bowl 1) Wow Mom, that is really good!
Bowl 2) Does Grammie know how to make this? (he's going to visit soon) You should teach her.
Bowl 3) Mom, can we have this every night when we go skiing?
Bowl 4) Man Mom, I think this is better than you and Grammie's Cheesy Potato Soup. We need to have this again.
So, a success would you say? Yes, please, and thank you!
Read More
This recipe is very similar to the others here on AR. The two changes I made was use Better than Bouillon ® instead of a bouillon cubes, and cut the water and cream in half. (I like my soups and stews chunky.) Still very good but a bit salty for my taste. I will use some chicken broth in place of some of the bouillon base next time to better control the salt level.
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Great soup, but we don't go to the trouble of cooking everything separately, and made a couple of changes. We cook the bacon first, then remove it from the pot. Then add the sausage and red pepper flakes and let it cook in the bacon fat. Then we add the onions and garlic to the sausage, then we add 4 cups chicken broth instead of the water and bouillon cubes, along with the potatoes and kale, and also add a parmesan rind (MAKES IT!). Then we do the heavy cream at the end. Great base recipe, but a couple of minor changes make all the difference!
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OG = Olive Garden :) It was delicious and I loved the addition of the cream! I used red potatoes because it was what I had, and they were perfect, too.
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Made this last year and this year. Probably 6 times or more and my neighbors love it! I live around some 80 year old men, who wont cook for themselves. They have lost their wives. I make a bunch in the crock and freeze, give away.
This is mine and my daughters fav. soup at OG. She says it taste better than theirs
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this is my husbands favorite soup. i use to work at the og so i have been making this for a long time. one thing i change is i don't use bullion i use chicken base. it makes it richer and creamier.
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OG uses equal parts beef and sausage. Half milk half water and I don’t remember bacon being in the OG recipe but I do love bacon half of a stick of butter. Otherwise this was a spot on recipe. This is a substantial food source. Proteins, fats and greens!!
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Easy recipe. Easy to follow. I didn t have bouillon cubes but I had leftover chicken and beef broth in the fridge 2 cups each and the remainder I used water. I left my bacon in bigger chunks because I forgot to crumble them. Lol But hey we all need more bacon in our lives. Great recipe!
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This was way too watery for my liking. I would take out about 2 cups of water. It was also too spicy hot for my taste. I would use half or less of the crushed red pepper. In addition I think I would use country sausage instead of Italian sausage to cut down on the heat factor.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
EXCELLENT! My teenage son ate 4 (yes, that's a four) bowls of this for dinner tonight. Each bowl got a comment:
Bowl 1) Wow Mom, that is really good!
Bowl 2) Does Grammie know how to make this? (he's going to visit soon) You should teach her.
Bowl 3) Mom, can we have this every night when we go skiing?
Bowl 4) Man Mom, I think this is better than you and Grammie's Cheesy Potato Soup. We need to have this again.
So, a success would you say? Yes, please, and thank you!
This recipe is very similar to the others here on AR. The two changes I made was use Better than Bouillon ® instead of a bouillon cubes, and cut the water and cream in half. (I like my soups and stews chunky.) Still very good but a bit salty for my taste. I will use some chicken broth in place of some of the bouillon base next time to better control the salt level.
Great soup, but we don't go to the trouble of cooking everything separately, and made a couple of changes. We cook the bacon first, then remove it from the pot. Then add the sausage and red pepper flakes and let it cook in the bacon fat. Then we add the onions and garlic to the sausage, then we add 4 cups chicken broth instead of the water and bouillon cubes, along with the potatoes and kale, and also add a parmesan rind (MAKES IT!). Then we do the heavy cream at the end. Great base recipe, but a couple of minor changes make all the difference!
OG = Olive Garden :) It was delicious and I loved the addition of the cream! I used red potatoes because it was what I had, and they were perfect, too.
Made this last year and this year. Probably 6 times or more and my neighbors love it! I live around some 80 year old men, who wont cook for themselves. They have lost their wives. I make a bunch in the crock and freeze, give away.
This is mine and my daughters fav. soup at OG. She says it taste better than theirs
this is my husbands favorite soup. i use to work at the og so i have been making this for a long time. one thing i change is i don't use bullion i use chicken base. it makes it richer and creamier.
OG uses equal parts beef and sausage. Half milk half water and I don’t remember bacon being in the OG recipe but I do love bacon half of a stick of butter. Otherwise this was a spot on recipe. This is a substantial food source. Proteins, fats and greens!!
Easy recipe. Easy to follow. I didn t have bouillon cubes but I had leftover chicken and beef broth in the fridge 2 cups each and the remainder I used water. I left my bacon in bigger chunks because I forgot to crumble them. Lol But hey we all need more bacon in our lives. Great recipe!
This was way too watery for my liking. I would take out about 2 cups of water. It was also too spicy hot for my taste. I would use half or less of the crushed red pepper. In addition I think I would use country sausage instead of Italian sausage to cut down on the heat factor.
